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Gluten-Free Caribbean Red Papaya-Coconut-Pecan Bread
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Description
Easy to make, this bread isn’t too sweet to serve beside the meal but is sweet enough to bring in as dessert. It has a crumbly texture, like a light banana bread.
Ingredients
- ⅓ cups Canola Oil
- ⅔ cups Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1-¾ cup All-purpose Gluten-free Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Xanthan Gum
- ¾ teaspoons Ginger
- ¾ teaspoons Cinnamon
- ½ teaspoons Salt
- 1-½ cup Caribbean Red Papaya, Pureed
- ½ cups Shredded Coconut
- ½ cups Pecans, Chopped
Preparation
Preheat oven to 350°F.
Grease a 9″ x 5″ loaf pan or 3 mini loaf pans.
With an electric mixer, cream together oil, sugar, eggs and vanilla in a large bowl. Add next 6 ingredients and the papaya puree. Beat until smooth. Stir in coconut and pecans.
Pour into loaf pan(s). Bake 1 hour if using a full-size loaf pan or 45 minutes if using mini pans.
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